Pigment composition and color parameters of commercial Spanish red wine samples: Linkage to quality perception

European Food Research and Technology

Volumn 232, Issue 5, 2011, Pages 877-887

  Sáenz Navajas, María Pilar ^a   Echavarri, Federico ^a   Ferreira, Vicente ^b   Fernández Zurbano, Purificación ^a,c  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

^c Ctra Burgos Km 6   (Spain)

Author keywords

Anthocyanins; CIELab; Color; Polymeric pigments; Quality; Red wine

Indexed keywords

ANALYSIS RESULTS; ANTHOCYANIN CONTENT; CIELAB; COLOR PARAMETER; COLOR SPACE; MASS DETECTION; PIGMENT COMPOSITION; POLYMERIC PIGMENTS; PROTEIN PRECIPITATION; QUALITY; RED WINE; WINE COLOR; WINE SAMPLE;

COLOR; MAMMALS; POLYMERS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; WINE;

ANTHOCYANINS;

EID: 79955093581     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1456-2     Document Type: Article

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